Tag Archives: wine tasting

Gruner Veltliner is found predominately in Austria and is a nice, exotic alternative to Sauvignon Blanc. While the primary fruit flavors are lime, lemon, and grapefruit, Gruner Veltliner can offer very nutty and spicy notes as well. Fiddlehead Cellars’ approach to this great varietal provides an alluring mix of freshness and complexity.

“I had the privilege of trying the 2014 Fiddlehead Cellars Gruner Veltliner while visiting Kathy Joseph in November 2016. When she told me she was bringing this wine to dinner, I knew there would be a new love in my life. Her Gruner Veltliner did not disappoint. From the initial burst of citrus, to the smoky notes brought alive by the grilled corn chowder, to the finish that seemed to just go on and on, this wine exceeded every standard. For our upcoming “Women and Wine Weekend” dinner, I will be pairing the 2014 Gruner Veltliner with Buttermilk Fried Rabbit Loin, Pink Eyed Hoppin’ John, and Chow Chow. This wine has not been widely produced, so if you find a bottle I highly recommend purchasing it. If you’re unable to find this wine at your local wine shop, you will always find it on our wine list at Rowland’s!”
– Gary E. Brown, CS – Restaurant Manager

Click here to view our menus for the Fiddlehead “Women and Wine” Weekend and call 828.295.5141 to make your reservations.

For those adventurous enough to try something outside of a glass of Pinot Grigio or Chardonnay, we suggest Falanghina!

As one of Italy’s great unsung white wines, it’s a brilliant all-rounder, with plenty of citrus fruit, faint notes of apple and pear, and the merest hint of nutty complexity. The balance of crispness and texture means this wine accompanies a huge range of foods, from roasted vegetables to fish and poultry.

Cantina del Taburno is owned by the agricultural Consortium of Benevento. The Consortium was established in 1901 and it had an extremely important role in the development of agriculture in the Sannio area. The winery was built in 1972 in the township of Foglianise and it is a point of reference for viticulture, due to its production philosophy and for its positive impact on the economy.

“I think my wine theme for the summer is going to be the unknown whites of the world. I find Falaghino to be fruity, reminiscent of pineapple and of ripe pear, with a touch of nuttiness you might find in a great Burgundy. My favorite pairing with this wine has been a duck and pear salad with a mango chutney. I definitely suggest two bottles, as the first one goes rather quickly!”- Gary E. Brown, CS – Restaurant Manager

Click here to view our wines by the glass list and stay tuned for fall changes!

After hiring, all Rowland’s serving staff members are immediately taught proper wine service, but hearing tips and tasting advice from an industry expert is always helpful.

Scott Finaly of Duckhorn Vineyards sat down with our staff before the Duckhorn dinner and shared information he had collected throughout decades of experience. For instance, a trend away from classic Chardonnays towards fruity Sauvignon Blancs was a center conversation. Finaly gave the staff helpful tasting notes that are sure to please Rowland’s patrons. The Sauvignon Blancs in Rowland’s cellar pair well with our new menu item the Beet Terrine salad and the classic King Prawn starter.

Reds were not forgotten either. Aeration was a key point during the sit down and oftentimes red wine is not given the appropriate time to aerate at a dinner table. Finaly gave our wait staff advice on how to help that process.

Wine service and knowledge is an endless pursuit and Rowland’s servers especially are constantly looking for new avenues to explore, trends to learn, and tastings to experience.

This month, Rowland’s Restaurant is happy to invite the public to several upcoming wine events. We are proud to feature wine from Jones von Drehle and Fiddlehead Cellars vineyards in two separate dinners. Our chefs at Rowland’s have created two unique menus for the occasions and each dinner has been built to match the notes and flavors of the individual wines.

Westglow’s Restaurant Manager Gary Brown commented on the upcoming events, saying “For me the most exciting aspect of dinners like these is the shared passion for food and wine. It is always a beautiful thing to see what we do as restaurant through the eyes of our guests. Intimate settings like these allow for a free flow of thoughts, experiences, and perspectives.”

Each dinner will begin with an intimate meet and greet or a short wine tasting, which adds to the intimate setting of Rowland’s Restaurant and makes each dinner a unique experience.

Brown went on to discuss the important relationship between our menus and the wine we serve, “I think the guests can see when there is no relationship between the restaurant and the wine. It shows up, good or bad, in the menu…focusing not on the food and wine as separate entities, but on the perfection of their marriage is a key factor.”

The Drehle and Fiddlehead dinners will take place the 16th and 30th respectively. Click here for details.